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Potato Rolls

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A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells are very fond of potato starch, and produce moist, airy rolls.

Source: Martha Stewart Living, November 1999
Yield

Ingredients

Directions

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How would you rate this recipe?
34
  • zoeyeon
    26 JUN, 2011
    the dough is so sticky making it so hard to be shaped. anyone having the problem?
    Reply
    • meggydeguzman
      15 MAY, 2015
      Too sticky to roll out, so I just stretched it with my hands. Tastes great though! Went really well with pulled pork.
  • WB8IGY
    23 DEC, 2007
    Easy to make and very good... Thanks for the recipe.. Merry Christmas
    Reply

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